I’d never tried oatmeal pie until I made this one a few weeks ago. According to one story, oatmeal pie was invented due to a pecan shortage during the Civil War. Truth? I have no idea, but it makes for a good story I guess. Oatmeal Pie does taste a lot like pecan pie (which I happen to love), except with oats instead of pecans. You end up with a gooey, sugary layer underneath a crunchy, oatmeal top. Unlike most pecan pies though, oatmeal pie has cinnamon, nutmeg, and ginger for a hint of spice, which reminded me of oatmeal cookies. Not a bad thing. At all. =). If you like pecan pie or oatmeal cookies or anything sweet, you should definitely give this pie a try. It’s a keeper. Enjoy!
1 cup brown sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
4 eggs, beaten
1 cup light corn syrup
1/4 cup melted butter
1-1/2 tsp vanilla
1-1/4 cups quick-cooking oatmeal (uncooked)
1 (9″) pie crust, unbaked
1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together sugar, flour, cinnamon, nutmeg, ginger and salt.
3. Stir in beaten eggs, corn syrup, melted butter and vanilla until combined. Mix in oatmeal and pour into unbaked pie crust.
4. Bake for 45-50 minutes. If needed, cover crust with aluminum foil to avoid burning.
*adapted from She Wears Many Hats, originally from Food.com